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Gather round all, and grab yourself a bowl of cozy Instant Pot Chili. This hearty, healthy pressure cooker chili recipe is made with wholesome ingredients, packs just the right amount of spice, and saves and reheats like a champ.

easy Instant Pot chili served in a white bowl

Why You’ll Love This Easy Instant Pot Chili Recipe

  • It’s Packed with Simple, Nutritious Ingredients. Made with uncomplicated, healthy ingredients like ground turkey (or ground beef if you prefer), canned beans, and sweet potatoes, this chili is wholesome, hearty, and will warm you to your core. Like my Slow Cooker Turkey Quinoa Chili, this recipe has all the cozy appeal that chili should, but it’s full of ingredients you can feel good about.
  • Great for Meal Prep or for a Crowd. Whether I’m cooking for a crowd or looking for a yummy meal to last us all week long, this easy Instant Pot chili is one of my favorite recipes to make (along with this Instant Pot French Onion Soup). It reheats beautifully, is freezer-friendly, and can be served in various ways to keep the leftovers interesting (see my “Leftover Ideas” box below for inspiration).
  • The Instant Pot Makes it Easy. Instant Pot recipes like this one (and Instant Pot Beef Stew) are wonderful because they cook practically hands-free. Once you know how to cook chili in an Instant Pot, you’ll love how quickly it comes together, cuts down on dishes, and tastes like it’s been simmering away on the stove all day. Whether you’re new to Instant Pot cooking or trying to reconnect with the neglected pressure cooker in your cabinet, a healthy Instant Pot chili like this one is a great place to start.
Instant Pot chili turkey in a bowl with avocado and chips

5 Star Review

“This chili was wonderful! I followed the recipe exactly and loved it so much. The spice was perfect.”

— Dylan —

How to Make Instant Pot Chili

The Ingredients

  • Ground Turkey. I made this as a ground turkey Instant Pot chili. Turkey is rich in filling protein and vitamins, making it the perfect healthy meat option for this chili (and this Healthy Turkey Chili).

Substitution Tip

Ground chicken would also work well here, as would lean ground beef. If you’re looking for a vegetarian Instant Pot chili, try my Instant Pot Vegetarian Chili.

  • Veggies. I LOVE packing nutrient-dense vegetables into my chili (and this Instant Pot Carrot Soup); this recipe is no exception. A tasty combination of sweet potatoes and bell peppers helps make this chili extra hearty and nutritious. The veggies’ natural sweetness balances the smoky spices too.
  • Canned Beans. It’s chef’s choice here! You can use black beans, pinto beans, red kidney beans, chickpeas, or a mixture. The beans give the chili body and help keep you full for hours.

Substitution Tip

For an Instant Pot chili without beans (more like a Texas chili con carne), check out my Instant Pot Paleo Chili.

  • Chipotle Chile Powder. The secret, smoky somethin’ somethin’ that sets this chili apart from other recipes you’ve tried.
  • Chili Powder + Cumin + Garlic Powder. With a little heat from the chili powder, these three are how you make chili more flavorful. They help give the chili that simmered-all-day flavor. (This Whole30 Chili is also bursting with spices.)
  • Crushed Tomatoes. The tomatoes help provide both liquid and richness to the chili. Do not substitute for tomato sauce or tomato paste as they will not provide the quite same flavor, texture, or moisture.

The Directions

  1. Sauté the Turkey. Cook it with the onion in the Instant Pot. Stir in the spices, then add the remaining ingredients.
  2. Pressure Cook. Cover, seal, and cook chili on HIGH pressure for 10 minutes, then do a quick release. Serve with desired toppings, and DIG IN!

The Best Instant Pot Chili Toppings

  • Avocado. Cool, creamy, and scrumptious with this chili (and this Chicken Tortilla Soup). This is one of our favorite chili toppings! Homemade Guacamole is delish too.
  • Plain Greek Yogurt. My favorite healthy substitute for sour cream. We usually purchase nonfat, though low fat works well here too.
  • Cilantro or Green Onions. Fresh and flavorful toppings that add a burst of color to and chili recipe (like this Crockpot White Chicken Chili).
  • Cheese. For added indulgence, sprinkle some shredded cheddar cheese or a Mexican cheese blend on top of your bowl.
  • Jalapeño. Turn up the heat with some diced jalapeño.
  • Bacon. Instant Pot chili with bacon would be delicious! Add some cooked and crumbled pieces of Baked Bacon in the Oven over the top of your bowl. You could also start this recipe by sautéing chopped bacon directly in the Instant Pot until crispy, then remove it to a paper towel-lined plate, finish the recipe as directed, and sprinkle the bacon on before serving.
  • Chips or Crackers. Offer some contrasting crunch with corn chips, crackers, or tortilla chips.
  • Lime Wedges. A squeeze of fresh lime juice is great for adding some acidity to balance the flavors in the chili.
  • Tomatoes. Add some diced tomatoes.
Chili in Instant pot with canned beans, ground turkey, and vegetables

Storage Tips

  • To Store. Leftover chili can be stored in an airtight storage container in the refrigerator for up to 5 days.
  • To Reheat. Gently rewarm chili in a Dutch oven on the stovetop over medium-low heat, adding splashes of broth as needed to thin the chili. You can also reheat this recipe in the microwave.
  • To Freeze. Place leftover chili in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Plan Tip

Chop all vegetables up to 1 day in advance, and store them in the refrigerator.

Leftover Ideas

Stretch your leftovers into another complete meal by serving them over noodles, rice (brown or white), quinoa, with cornbread, or stirred into Instant Pot Mac and Cheese.

The best Instant Pot chili topped with avocado and tortilla chips

What to Serve With Instant Pot Chili

  • Instant Pot. Other electric pressure cooker brands with similar cooking functions should work too. This is a great tool for making my crowd-pleasing Chili Mac.
  • Ladle. I use this to transfer the chili to bowls and storage containers.
  • Chef’s Knife. Perfect for chopping the vegetables in this recipe.

Recipe Tips and Tricks

  • Thicken It Up. If you want to know how to thicken Instant Pot chili, simply let it simmer with the lid off for about 10 additional minutes. It will also thicken more as it cools.
  • Scrape It Off. Be sure to scrape up any stuck-on brown bits of food on the bottom of the pot to keep the chili from registering a “burn error” in the Instant Pot.
  • Swap the Veggies. Cubed butternut squash or chopped carrots are great alternatives if you don’t enjoy sweet potatoes. They have a similar flavor profile and will cook in a similar amount of time as the sweet potatoes.
  • For the Spice Lovers. For an extra spicy Instant Pot chili, add cayenne pepper or red pepper flakes (start with 1/4 teaspoon cayenne or 1 teaspoon red pepper flakes). Another option is to add one or two diced chipotle chili peppers in adobo.

Instant Pot Chili

4.88 from 73 votes
This easy Instant Pot chili with ground turkey, beans, and sweet potatoes is hearty and flavorful. It's the BEST Instant Pot chili ever!

Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes

Servings: 6 servings

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 pound lean ground turkey
  • 1 large yellow onion chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chili powder
  • 2 teaspoons chipotle chile powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 2 medium sweet potatoes peeled and cut into 1/2-inch dice
  • 1 medium red bell pepper diced
  • 1 (28-ounce) can crushed tomatoes
  • 2 (15-ounce) cans beans of your choice* rinsed and drained
  • 1 1/2-2 1/2 cups low-sodium chicken broth or beef broth
  • For serving: cilantro avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt

Instructions
 

  • Set an Instant Pot** to saute and drizzle in the olive oil. When the oil is hot and shimmering, add the turkey, onion, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, breaking apart and browning the meat until the turkey is no longer pink and the onion begins to soften, about 7 minutes.
  • Add chili powder, chipotle chili, cumin, and garlic powder. Let cook until fragrant, about 30 seconds.
  • Add the sweet potatoes, bell pepper, crushed tomatoes, beans, and 1 1/2 cups of chicken broth. Stir well.
  • Cover, seal, and set to cook on high pressure for 10 minutes.
  • Quick release to vent the remaining pressure immediately. If the chili seems too thick, stir in additional chicken or beef broth to reach your desired consistency. Taste and adjust seasonings. Serve hot with desired toppings.

Video

Notes

  • *INGREDIENT NOTE: Choose any mix of black beans, dark red kidney beans, light red kidney beans, pinto beans, or chickpeas. I used 1 can of black and 1 can of light red kidney.
  • **TIP: If your Instant Pot is 6 quarts (this is the standard size), do not try to multiply this recipe. As written, it will fill the Instant Pot almost to the max line.
  • TO STORE: Store leftovers in the refrigerator for up to 5 days.
  • TO REHEAT: Gently rewarm chili in a Dutch oven on the stovetop over medium-low heat, adding splashes of broth as needed to thin the chili. You can also reheat this recipe in the microwave.
  • TO FREEZE: Instant pot chili can be kept in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
  • TO MAKE IN A SLOW COOKER: Sauté the meat, onions, and spices in a large nonstick skillet on the stovetop. Transfer to a lightly greased 6-quart or larger slow cooker. Add the remaining ingredients in the order listed. Cover and cook on low for 5 to 6 hours or low for 3 to 4 hours, until the sweet potatoes are tender.
  • TO COOK ON THE STOVETOP: Sauté the turkey, onions, pepper, and spices as directed, then add the remaining ingredients. Let simmer, uncovered, until the sweet potatoes are soft and the chili is thickened, about 45 minutes.

Nutrition

Serving: 1(of 6), about 2 cups, without toppingsCalories: 359kcalCarbohydrates: 50gProtein: 31gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 42mgPotassium: 1318mgFiber: 15gSugar: 8gVitamin A: 12083IUVitamin C: 39mgCalcium: 122mgIron: 6mg

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Frequently Asked Questions

Can You Make Instant Pot Chili With Frozen Meat?

I do not recommend making this Instant Pot chili with frozen beef (or any other frozen ground meat) since meat needs to fully brown and cook through to ensure it is safe and gives it great flavor.

Can You Make Instant Pot Chili With Dried Beans?

I have not tried making this a dry beans Instant Pot chili recipe before, so it would be an experiment. Dried beans take much longer to cook than canned beans and require much more cooking liquid, so I fear by the time the beans cook, the other ingredients would be cooked to smithereens. I recommend keeping this as a chili in the Instant Pot with canned beans. (See Instant Pot Black Beans and Instant Refried Beans to use dry beans in your Instant Pot.)

How Do I Make Chili In My Instant Pot Without Burning It?

Stir, scrape, and stir some more. Getting the dreaded burn notice on an Instant Pot is easier than you think. The appliance will issue a burn error if anything settles or sticks to the bottom, which is frustrating. However, I’ve found that being diligent about scraping up anything stuck on the bottom before sealing usually solves the issue of getting a burn error while cooking.

Is Chili Better on the Stove or in the Instant Pot?

I find value in both cooking methods, so it’s up to your preference. If you’d prefer to cook this chili on the stovetop, here are the steps: Sauté the turkey, onions, pepper, and spices as directed, then add the remaining ingredients. Let simmer, uncovered, until the sweet potatoes are soft and the chili is thickened, about 45 minutes. (Or check out this stovetop White Chicken Chili).

What Is The Chili Setting On The Instant Pot?

Some brands and models of pressure cookers have a chili setting. This setting is intended to be set to the best temperature and pressure settings for making chili in an Instant Pot. Honestly, I think it’s a bit gimmicky. For best results, following the cooking time (10 minutes on high pressure) suggested in this recipe.

Can I Make This Recipe in a Slow Cooker?

Yes! For Instant Pot chili slow cooker style, sauté the meat, onions, and spices in a large nonstick skillet on the stovetop. Transfer to a lightly greased 6-quart or larger slow cooker. Add the remaining ingredients in the order listed. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the sweet potatoes are tender.

More Delicious Chili Recipes

In addition to my Blue Ribbon Chili (my favorite chili ever!) that can be found in The Well Plated Cookbook, I also have a plethora of other chili recipes on my site.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Hi Erin! Love this recipe and have made many times, thank you! Noticed something funky in the instructions this time around: Step #2 says to add a Tablespoon of each of the spices—Shouldn’t that be a teaspoon? Thanks!

  2. I was excited to make this for our family this winter. Our budget is extremely tight and we have so many extra expenses this month. I followed the recipe exactly and to my dismay, it was completely inedible. The amount of spice is BEYOND anything I’ve tried before. My mouth was burning for an hour and the whole pot was wasted since none of us could eat it. I didn’t see anywhere where it mentioned being so spicy it may be intolerable for some. It doesn’t even hint towards being spicy. I’ve never used chipotle chili spice before, but I just learned the hard way that I’ll never use it again. I think there needs to be a warning about how that will drastically change the dish. Two teaspoons is probably WAY too much for even those who do enjoy very spicy dishes.2 stars

    1. Hi Rachel, I’m sorry to hear that. Anytime you see a recipe with chili powder or anything containing chipotle it will have spice in it. As stated in the first paragraph this “packs just the right about of spice”. Also there was a paragraph on how to make it “extra spicy”. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

      1. I have made many turkey chilli recipes and by far this was the best one. I think it was the addition of the sweet potatoes, which gave a sweetness without having to put in any sugar. I will say that I used one and a half cups of broth not 2 cups, and I didn’t use any of the chipotle only chilli powder. I think that’s the ticket if you don’t like it spicy.

  3. I was skeptical about sweet potatoes, but it’s an awesome chili with the sweetness counterbalancing the spice. I used a jar of chipotle garlic salsa (H‑E‑B) in place of half the tomatoes and omitted the chipotle powder. 2 cups was a little too much chicken broth so I boiled it down with a corn starch slurry.5 stars

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